Here we have our taken our Iberico Bnls Pork Roast and cut them into 6oz chops. The marbling of these chops are incredible and boast a flavor only known to Iberico pork products. We’ve packaged them 2 (6oz) chops per pack as 1 just isn’t enough.

Cut: Pork Loin (Boneless)

Preferred Cooking Method: Reverse sear in the oven at 225 degrees, let that marbling break down and melt into the muscle. Slow roast on an elevated rack until your internal temperature is 135 degrees. Then let rest for 5-10 minutes. Once you've let it rest, pan fry on hi heat until you get a crust you like!

Preferred Cooking Time: The boneless pork shops are thick so time to reverse sear will depend on how you like your pork chops cooked. Our recommendation is to bring the internal temperature to 135 degrees then let it rest, then sear to bring the final temperature to 145 degrees.  

Wine Pairing: German Riesling

Weight: 2 – (6oz) Chops per pack 

Feeds: 1 - 2 People

Pork: Spanish Iberico